- Calories 418
- Caloriesfromfat 22%
- Fat 10.2g
- Satfat 1.3g
- Monofat 4.3g
- Polyfat 2.4g
- Protein 31.9g
- Carbohydrate 52.4g
- Fiber 3.4g
- Cholesterol 168mg
- Iron 5.5mg
- Sodium 922mg
- Calcium 101mg
Soba Noodle Salad with Citrus Vinaigrette
Randy Mayor; Melanie J. Clarke
Look for soba noodles, often labeled buckwheat noodles, in the Asian section of supermarkets.
How to Make It
Step 1
Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.
Step 2
Heat a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Coat pan with cooking spray. Add shrimp; cook 1 1/2 minutes on each side. Add shrimp to noodle mixture.
Step 3
Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well.
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ccpocket44's Review
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nerdyconnie's Review
this dish is soooo delicious. i left out the edamame and carrots and added more cucumbers and sliced bell peppers instead. In fact, add whatever vegetables you like more instead! the dressing is what makes this dish! i added some chopped ginger and a jalapeno to the dressing and blended it all. this dish is so refreshing and summery! a favorite for sure!!!
yogarunner1's Review
Very fresh and yummy!!! Pretty easy. I didn't get any heat from the serrano so may spice it a bit more next time.
GailFool's Review
Excellent salad. I added crushed ginger and hot chili paste to the dressing and it was delicious. I also added sliced grilled marinated skirt steak instead of the shrimp for something a little different. YUM.
Belanos's Review
This is a great dish. I've made it several times, and have taken it to 3 potluck dinners where it received rave reviews. I make the following changes: In place of the soba noodles, I use 100% whole-wheat spaghetti; to make it vegetarian, I substitute diced tofu for the shrimp (sautéed until lightly to moderately golden); and I substitute another herb such as basil or parsley for the cilantro, as I don't care for the latter. This is definitely a keeper.
Byerger's Review